Olives

Qualities

Natural Black 'Galega' Olive - the Galega
olive is exclusively produced in Portugal. It's easy to
distinguish from other types of olives due to its small caliber, pointed shape and
characteristic flavour.

The process of curing is totally natural.
After the harvest, it's placed in water to which is added salt until it reaches the
necessary contents to preserve the olive. Because of its natural acidity, there is no need
to add acidity regulators and preservants to Galega olives. This characteristic makes the
brine reach a PH level between 3.5 and 4, ideal for this type of olive. The process of
curing does not change the original colour variations of the Galega olive, that can change
from dark brown to sepia or black.

The majority of these olives come from traditional olive
tree plantations that are not treated with chemical products.
Therefore, there are no chemical residues on the Galega olive.
However, in years of bad climate the Galega olive is more vunerable to insect plagues
because of this.

It is fair to say that the Galega olive is perfect for the
most demanding markets, where natural products are more and more in demand.

Commercialized
Packages

5 Kg Plastic Jars

10 Kg Plastic Jars

20 Kg Plastic Barrels

55 Kg Plastic Barrels

Note: We expect to make available a wider range of
packages very shortly.

Brand

General facts about the olive

"Olea Europaea Sativa Hoffg, Link"
commonly known as Olive, the fruit of the olive tree is a drupe that can have several
forms and weight from 1.5 to 15 grammes.

The olive tree is extremely old and its origins
are in the rocky soils of Asia Minor. Its culture in purposeful terms started in the
hellenistic period, possibly in the Island of Crete (3.500 years b.c.). In the Iberian
Peninsula the culture of the olive was introduced during the Arabian domination.

The main regions where the olive tree grows in
Portugal are those in the interior of the country, where it spreads irregularly. The size
and the variety of the fruits depend on the influences of the soils and the prevailing
microclimates.The harvest period goes from mid-September to December.

The "table olive" is a foodstuff with
a pleasant and characteristic taste. Eaten before meals or during meals, with the cooked
courses, it is a source of nutrition, calories, proteins and vitamins.